Philly Cheese Steak Sloppy Joes Recipe

I reimagined Philly Cheesesteak Sloppy Joes with peppers, onions, and provolone, and the result makes canned sauce irrelevant.

I grew up on sloppy joes, but my Philly Cheesesteak Sloppy Joes made me rethink the whole idea of them. Picture ground beef with that salty, gooey provolone vibe that somehow turns sloppy into seriously craveable.

It’s not the sweet canned stuff, it’s got attitude, and it makes you want to eat it with both hands. I keep getting texts about it, my Food Blogs readers keep bugging me for the story, and every time I take a bite I swear I’ll never go back.

If you like messy, bold sandwiches, this one will make you curious.

Ingredients

• Ground beef: Rich source of protein and iron it adds juiciness and savory depth.
• Yellow onion: Gives sweetness when caramelized fiber and a mellow slightly tangy backbone.
• Green bell pepper: Crunchy vitamin C rich it adds fresh vegetal bite and mild bitterness.
• Garlic: Small but punchy gives savory umami notes its great for depth not sweet.
• Worcestershire sauce: Fermented tangy savory boost adds saltiness and deep umami complexity.
• Ketchup plus tomato paste: Sweet and tangy base adds body and familiar sloppy joe sweetness.
• Provolone cheese: Melts into silky mild salty layers that mellow the rich beef.

Ingredient Quantities

• 1 lb ground beef (80/20 is best)
• 1 tbsp olive oil
• 1 medium yellow onion, thinly sliced
• 1 large green bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 1/2 cup beef broth
• 1/2 cup ketchup
• 1 tbsp Dijon mustard
• 1 tbsp brown sugar, packed
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Pinch crushed red pepper flakes, optional
• 8 slices provolone cheese (about 4 oz)
• 4 soft hoagie rolls or sandwich buns
• 2 tbsp unsalted butter, room temp (for toasting buns)

How to Make this

1. Heat 1 tbsp olive oil in a large skillet over medium high heat, add the sliced onion and green pepper, cook until soft and starting to brown, about 6 to 8 minutes, then add the minced garlic and cook 30 seconds more.

2. Push the veggies to one side, add the 1 lb ground beef to the pan and break it up with a spatula, brown until no pink remains, about 5 minutes, leave a little fat in the pan for flavor, you can drain a bit if it seems excessive.

3. Stir the beef and veggies together, add 1 tbsp tomato paste and 1 tbsp Worcestershire sauce, cook 1 to 2 minutes stirring so the paste darkens a bit and coats everything.

4. Pour in 1/2 cup beef broth, 1/2 cup ketchup and 1 tbsp Dijon mustard, then stir in 1 tbsp packed brown sugar, 1/2 tsp kosher salt, 1/4 tsp black pepper and a pinch of crushed red pepper flakes if you like heat.

5. Bring the mixture to a simmer, reduce heat to medium low and cook uncovered 6 to 10 minutes until it’s thickened to sloppy joe consistency, scrape any browned bits from the bottom for extra flavor; taste and adjust salt, pepper or sugar.

6. While the filling simmers, spread the 2 tbsp room temp unsalted butter on the cut sides of the 4 hoagie rolls and toast them face down in another skillet over medium heat until golden, or toast under the broiler for 1 to 2 minutes watching closely.

7. Once the filling is thick and glossy, divide it into four equal piles in the skillet or transfer to a bowl, then pile each toasted roll bottom with the sloppy steak mixture.

8. Top each pile with 2 slices of provolone (8 slices total), then cover the pan with a lid or tent with foil for 1 to 2 minutes to let the cheese melt, or pop under the broiler for 30 to 60 seconds if you prefer.

9. Close the sandwiches, serve hot right away, and if you want a little extra shine brush the bun tops with a tiny bit of butter; enjoy, because seriously this makes you forget canned sauce.

Equipment Needed

1. Large skillet 12 inch, for cooking the onions peppers and browning the beef
2. Small skillet or baking sheet for toasting the rolls
3. Sturdy spatula to break up the meat and stir
4. Wooden or silicone spoon to scrape the pan and stir the sauce
5. Chef’s knife for slicing the onion and pepper and mincing garlic
6. Cutting board
7. Measuring spoons and a 1/2 cup measure for the sauces and broth
8. Butter knife or small pastry brush to spread butter on the rolls
9. Lid or a piece of foil to help melt the cheese
10. Tongs or a fork to handle the rolls and serve

FAQ

Philly Cheese Steak Sloppy Joes Recipe Substitutions and Variations

• Ground beef: swap with 1 lb ground turkey or chicken (they’re leaner so add 1 tbsp olive oil while cooking and taste for extra salt), or use 1 lb finely chopped cremini or portobello mushrooms for a vegetarian take, add a splash soy sauce or Worcestershire to boost the umami.
• Provolone cheese: use sliced mozzarella for great melt and stretch, or mild white cheddar for a sharper flavor; if using cheddar put it under the lid a minute so it melts evenly.
• Beef broth: replace with equal parts chicken or vegetable broth for a lighter flavor, or use 1/2 cup water plus 1 tsp beef bouillon if that’s what you have on hand.
• Hoagie rolls: swap for soft brioche buns for a richer bite, or sturdy potato rolls or pretzel buns if you want more chew and they hold up better to the sloppy filling.

Pro Tips

– Don’t just cook the beef until it’s gone from pink to gray. Let it get some brown bits on the surface, that caramelization is flavor gold. Try not to stir constantly so it can form that crust, and if there’s too much fat drain most but leave a tablespoon for taste.

– Take a little extra time on the onions and peppers, cook them until you see brown edges and they taste sweet. Salt them early to pull out moisture, and if they still taste flat a tiny pinch of sugar or a splash of balsamic will wake them up.

– If the sauce ends up too thin mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir that in, simmer a minute and it will thicken without changing the flavor. If it’s too sweet add a teaspoon of apple cider vinegar or a squeeze of lemon to brighten it.

– For perfect melty provolone cover the pan tightly or pop the sandwiches briefly under a hot broiler, doing this right after you pile the meat keeps the buns from getting soggy and melts the cheese fast. Let the filled sandwiches sit 30 seconds before eating so the cheese sets a bit, you’ll lose fewer toppings.

– Make the filling ahead, it actually tastes better the next day after the flavors meld. Reheat gently with a splash of beef broth so it doesnt dry out, or freeze in portions for quick weeknight meals.